Program Book - Master Brewers Association of the Americas
Program Book - Master Brewers Association of the Americas
Program Book - Master Brewers Association of the Americas
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Poster Session<br />
HCC Kamehameha Hall I<br />
Posters are on display from 11:30 a.m. to 2:00 p.m. Sunday and Tuesday, and from 12:00 to 2:00 p.m. on Monday. Poster presenters will be<br />
present from 12:00 to 1:00 p.m. on each <strong>of</strong> <strong>the</strong>se days.<br />
Poster Session Chairs: Kelly Tretter, New Belgium Brewing Company, Fort Collins, CO, and Mary Pellettieri, Goose Island Beer Company,<br />
Chicago, IL<br />
Analytical<br />
Moderator: Cecil Giarratano, Molson-Coors Brewing Company, Golden, CO<br />
P-64 Barley and malt varietal identification using micr<strong>of</strong>luidic lab-on-a-chip technology and automated pattern-matching. Dhan Bhandari,<br />
Campden & Chorleywood Food Research <strong>Association</strong>, Chipping Campden, England<br />
P-65 Near infrared spectroscopy—A useful tool for industrial breweries. Adam Broz, Budweiser Budvar N.C., Ceske Budejovice, Czech<br />
Republic<br />
P-66 A more efficient and cost-effective method for combined assay <strong>of</strong> diastatic power enzymes to facilitate routine malt quality evaluation.<br />
Evan Evans, University <strong>of</strong> Tasmania, Hobart, TAS, Australia<br />
P-67 bsrA, a genetic marker for beer-spoilage ability <strong>of</strong> Pediococcus isolates. Monique Haakensen, University <strong>of</strong> Saskatchewan, Saskatoon,<br />
SK, Canada<br />
P-68 Mycotoxin lateral flow assays—A new approach for mycotoxin analysis. Sigrid Haas-Lauterbach, R-Biopharm AG, Darmstadt,<br />
Germany<br />
P-69 RIDASCREEN® gliadin competitive assay—Gluten analysis in hydrolyzed food samples like beer, starches and syrups. Sigrid Haas-<br />
Lauterbach, R-Biopharm AG, Darmstadt, Germany<br />
P-70 Identification <strong>of</strong> novel foam-related proteins through two-dimensional gel electrophoresis analysis <strong>of</strong> <strong>the</strong> beer proteins. Takashi<br />
Iimure, Sapporo Breweries Ltd., Ota, Japan<br />
P-71 The determination <strong>of</strong> intact acetolactate concentrations in fermented products without prior conversion to diacetyl or acetoin.<br />
Takashi Inoue, Tokyo, Japan<br />
P-72 Evaluation <strong>of</strong> optical O measurement compared with <strong>the</strong> electro-chemical O measuring system. Roy Johnson, Haffmans North<br />
2 2<br />
America, Rockford, IL<br />
P-73 Matrix foaming potential—A useful tool for foamability prediction. Petr Kosin, Budweiser Budvar N.C., Ceske Budejovice, Czech<br />
Republic<br />
P-74 Optimized analytical methods for <strong>the</strong> determination <strong>of</strong> SO in beer and malt. Thomas Kunz, Technische Universität Berlin, Berlin,<br />
2<br />
Germany<br />
P-75 Brewing industry quality control applications using headspace sampling/gas chromatography. Tom Kwoka, PerkinElmer LAS,<br />
Shelton, CT<br />
P-76 Quantitatively identifying PYF malt: Statistical modeling <strong>of</strong> yeast in suspension in small scale fermentations. Joseph Lake, Dalhousie<br />
University, Halifax, NS, Canada<br />
P-77 Comparison <strong>of</strong> different methods to count yeast cells. Frank-Juergen Methner, Technische Universität Berlin, Berlin, Germany<br />
P-78 Liquid phase primary dissolved oxygen calibration for package analyzers. Chris Nimptsch, Pr<strong>of</strong>amo Inc., Sarasota, FL<br />
P-79 The oxidative capacity <strong>of</strong> rosemarinic acid and a catalase/superoxide dismutase mimetic using an adapted europium tetracycline<br />
based hydrogen peroxide assay. Peter Rogers, Fosters Group Ltd., Abbotsford, VIC, Australia<br />
P-80 Beer foam generation and its collapse description. Jan Savel, Budweiser Budvar N.C., Ceske Budejovice, Czech Republic<br />
P-81 Fluorescence microplate readers as an alternative to flow injection analysis for determination <strong>of</strong> wort β-glucan. Mark Schmitt, USDA-<br />
ARS, Madison, WI<br />
P-82 Examination <strong>of</strong> <strong>the</strong> relationships between alcohol, original, real and apparent extracts in pilot plant and commercially produced<br />
beers. R. Alex Speers, Dalhousie University, Halifax, NS, Canada<br />
P-83 Analysis <strong>of</strong> trans-2-nonenal in beer using solid-phase micro extraction with on-fiber derivatization and gas chromatography/mass<br />
spectrometry. Saori Yamauchi, Kirin Brewery Co., Ltd., Yokohama, Japan<br />
Brewhouse<br />
Moderator: Vince Coonce, Miller Brewing Company, Milwaukee, WI<br />
P-84 Development <strong>of</strong> new evaporation technology to improve flavor stability. Tomohisa Achioku, Asahi Breweries, Ltd., Tokyo, Japan<br />
P-85 Novel solution for <strong>the</strong> wort boiling process—Low cost enhancement <strong>of</strong> wort boiling systems. Tomasz Biwański, Friedrich-Alexander<br />
University Erlangen Nuremberg, Erlangen, Germany<br />
P-86 Lauter tun operation: Practical application <strong>of</strong> lautering <strong>the</strong>ory. Andrew Fratianni, D.G. Yuengling and Son, Pottsville, PA<br />
P-87 XXL mash filters—Technological results from new generation mash filter systems. Jens Voigt, Technische Universität München,<br />
Freising, Germany<br />
P-88 Wort boiling by batch rectification—Possibilities to really reduce a needed evaporation. Marcus Hertel, Technische Universität<br />
München, Freising, Germany<br />
P-89 Process engineering fundamentals to remove ambiguity within <strong>the</strong> scope <strong>of</strong> wort boiling. Heinz Dauth, Technische Universität<br />
München, Freising, Germany<br />
P-90 Differences in <strong>the</strong> evaporation efficiency (AE) <strong>of</strong> common wort boiling methods and <strong>the</strong>ir effects on <strong>the</strong> resulting wort. Marcus Hertel,<br />
Technische Universität München, Freising, Germany<br />
41
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